The Grill and BBQ thread

[cali_vol]

Prime brisket on @ 10:15 for an overnight smoke. Salt and pepper only, box of beef stock and water in the pan, 225°...

Now your talking my language!!

 

[VolMax]

Now your talking my language!!

Sí!

Did you ever get around to straight smoking sliced tomatoes?

 

[cali_vol]

Sí!

Did you ever get around to straight smoking sliced tomatoes?

Not by themselves just yet but have added them to other things. Definitely on the agenda. I've got so many things I want to try. lol

 

[NEVolFan]

Ok... tonight this could be the best steak in years. Prime Ribeye from Costco. On the grill, so tender, marbling like a Kobe steak. Grilled asparagus and garlic cloves in butter.

A great Friday nite meal.

 

[VolMax]

With a tip of the hat to Cali, brisket turned out great. The wife says best one yet!

A note to fellow PelletHeads, don’t buy Cabela’s pellets. I went through a whole 20lb bag in 15 hours.

 

[kiddiedoc]

Ok... tonight this could be the best steak in years. Prime Ribeye from Costco. On the grill, so tender, marbling like a Kobe steak. Grilled asparagus and garlic cloves in butter.

A great Friday nite meal.

Prime Ribeye is my jam. Love how the fat drippings ignite and sear a crust on the meat over hot coals. I make a porcini mushroom rub that really works well on Ribeyes. I also cook them just a shade past med-rare to make sure all that marble melts.

Cheers!

 

[kiddiedoc]

I have been given a Himalayan salt stone. Anyone grilled or cooked on the range using one?

 

[cali_vol]

With a tip of the hat to Cali, brisket turned out great. The wife says best one yet!

A note to fellow PelletHeads, don’t buy Cabela’s pellets. I went through a whole 20lb bag in 15 hours.

Glad to hear it worked out. It looks fantastic!

 

[cali_vol]

I have been given a Himalayan salt stone. Anyone grilled or cooked on the range using one?

I've got one and only used it twice. Once for fish which worked pretty well. It obviously cooks even and transfers easily. The second time I just used it as a finishing salt and to rest a flat iron prior to slicing. That was actually pretty effective.

I should use it more but never think about it. Ironically I just got a sample of a Coconut Stout Hot Sauce (think spicy teriyaki) that I was going to use on some salmon. My first thought was a cedar plank but now I'm thinking I might use the salt stone.

 

[kiddiedoc]

I've got one and only used it twice. Once for fish which worked pretty well. It obviously cooks even and transfers easily. The second time I just used it as a finishing salt and to rest a flat iron prior to slicing. That was actually pretty effective.

I should use it more but never think about it. Ironically I just got a sample of a Coconut Stout Hot Sauce (think spicy teriyaki) that I was going to use on some salmon. My first thought was a cedar plank but now I'm thinking I might use the salt stone.

Did you heat it on the grill or range?

 

[cali_vol]

Did you heat it on the grill or range?

Pre-heated on the grill and kept on the grill with indirect low heat. For resting and slicing I didn't not heat it at all.

 

[cali_vol]

Thanks for the inspiration kiddiedoc! It was a great distraction from the game.

 

[CanadianVol]

No pics but I did a pork butt tonight for my wife's birthday. Came out nice. Used Hawg Rub by Grendaddy Dave's out of Wake Forest NC. Really enjoyed the flavor.

 

[the.one.the.only]

Meant to post this last weekend. I did OTT chili. Backfired. Now my wife refuses to make normal chili, she will only eat it this way

This is ground beef on top?

 

[CanadianVol]

This is ground beef on top?

Two lbs beef one lb spicy chorizo

 

[the.one.the.only]

Two lbs beef one lb spicy chorizo

How long did it take to cook the meat? Gonna try this this weekend

 

[CanadianVol]

How long did it take to cook the meat? Gonna try this this weekend

Probably about 2 1/2 hours. Then I crumbled it and cooked for about another 45 min.

 

[volinbham]

Ok... tonight this could be the best steak in years. Prime Ribeye from Costco. On the grill, so tender, marbling like a Kobe steak. Grilled asparagus and garlic cloves in butter.

A great Friday nite meal.

I'm working through the ones I bought a week or so ago. You get the 19.99/lb deal?

They freeze well - I get a package and double wrap them in shrinkwrap then into a ziplock.

 

[NEVolFan]

I'm working through the ones I bought a week or so ago. You get the 19.99/lb deal?

They freeze well - I get a package and double wrap them in shrinkwrap then into a ziplock.

Yup... went back and bought 2 more packs (19.95/lb)... froze them. As well we grilled on Sunday and they were as good as the first time. Cannot get over how tender these steaks are. I had Kobe beef in Japan and these steaks remind me of those... pretty close.

 

[the.one.the.only]

Probably about 2 1/2 hours. Then I crumbled it and cooked for about another 45 min.

That’s not bad at all. I have this thought of rolling the meat into little meatballs to sit on the grates. Thoughts? I’d imagine it would cut the cook time down a bit, but would it dry the meat too much?

 

[CanadianVol]

That’s not bad at all. I have this thought of rolling the meat into little meatballs to sit on the grates. Thoughts? I’d imagine it would cut the cook time down a bit, but would it dry the meat too much?

It'd cook quick, but I think you're right, it would dry out. The smoking time is also meant to cook the rest of the chili too, so don't want to cut too much time off.

 

[the.one.the.only]

It'd cook quick, but I think you're right, it would dry out. The smoking time is also meant to cook the rest of the chili too, so don't want to cut too much time off.

That’s true. Didn’t think about that. What temp did you get the meat to before adding it to the pot?

 

[CanadianVol]

That’s true. Didn’t think about that. What temp did you get the meat to before adding it to the pot?

I cooked at 300 until meat was at 150, then crumbled the meat and cooked for another 45 all mixed together at about the same. I have a dutch oven with feet, so I just put it right on the plate setter in the egg and worked well. Make sure you have air flow under the pot, or it'll burn the bottom of the chili.

 

[the.one.the.only]

I cooked at 300 until meat was at 150, then crumbled the meat and cooked for another 45 all mixed together at about the same. I have a dutch oven with feet, so I just put it right on the plate setter in the egg and worked well. Make sure you have air flow under the pot, or it'll burn the bottom of the chili.

Good deal. Thanks. I’m excited about the chili. My son’s turning 1 this weekend and the family will be here for his party. Definitely should’ve done a test run with the recipe but hell i’m a wing it kinda guy

 

[CanadianVol]

Good deal. Thanks. I’m excited about the chili. My son’s turning 1 this weekend and the family will be here for his party. Definitely should’ve done a test run with the recipe but hell i’m a wing it kinda guy

It's pretty hard to mess up. Really I just took my wife's standard chili recipe and only changed how I prepared the meat. Was very very easy. I also doubled her standard recipe and it didn't change much.